These Garlic Butter Prawns represent a milestone for the blog, the very first seafood post.
Sarah had been hinting at prawns for quite some time so I finally gave in and took the plunge into unfamiliar cooking territory.
We have had enjoyed many a prawn dish while eating out, just never any prepared in our own kitchen or backyard for that matter.
They may seem intimidating but they turned out really easy. Over a hot flame, they do not take long to go from grey to a delicious pink, but be careful as there is a very fine line between cooking them to perfection and over cooking them into a rubbery mess.
Usually the prawns would be cooked in a skillet in the butter however as I was grilling these over a direct heat on skewers I needed the garlic butter flavour from a different direction.
The garlic butter was prepared on the stove and then cooled before pouring over the prawns in a ziplock bag and allowing them to marinate for a good couple of hours in the fridge.
The butter eventually solidified but not before infusing it’s garlicky buttery goodness into the prawns. When the prawns were skewered the excess butter was put aside in my melting pan to create a beautiful drizzle for the cooked prawns before serving.
The cooking time is very quick, 3 minutes per side over a direct heat was enough to bring these to perfection.
If you do not have stainless steel skewers and are using bamboo skewers, make sure you soak them for a couple of hours before cooking – it helps preventing them catch on fire. stainless steel skewers for the future.
What is your favourite way to prepare prawns? Let me know in the comments below.
Garlic Butter Prawns
- 2 dozen prawns, shelled - I used Australian King Tiger Prawns, about 450g worth
- 80 grams butter
- 2 tbsp olive oil
- 5 cloves garlic, crushed
- 2 tbsp parsley, finely chopped
- 1 zip lock bag
- 4 skewers, stainless steel or bamboo
- Prepare the prawns in advance of cooking. Pat prawns dry with paper towels and set aside.
- In a small pot over a low heat melt the butter with olive oil and garlic, cook for 10 minutes stirring occasionally ensuring the garlic does not burn. Remove from heat and stir in half the parsley and allow to cool. Place prawns in ziplock bag and pour garlic butter sauce over the top seal and refrigerate for 3-6 hours.
- Prepare grill for direct high heat.
- Remove prawns from bag and skewer, 6 prawns per skewer. Scrape remaining solidified butter from bag and place in melting pan. Place melting pan over direct heat and melt butter back into a sauce while the prawns are grilling - they will be done in about 6 minutes, 3 minutes per side until they turn pink.
- Serve prawns in bowels and drizzle melted butter over the top and garnish with parsley. Serve with crusty bread to mop up any left over butter sauce.